Pickling method of rural Chinese cabbage

Pickling method of rural Chinese cabbage;

Ingredients: 2000 grams of Chinese cabbage.

Accessories: glutinous rice flour 50g, white radish 1, apple 1, pear 1, ginger, garlic, Chili powder, chicken essence 15g, and sugar 25g.

Steps:

1. Wash the cabbage and divide it in half. Sprinkle salt in the enlarged basin for one night to kill water. Take it out with clear water the next day and wring it out.

2. Then shake dry for an afternoon, and dry the surface for later use.

3. Take a pot, put an appropriate amount of glutinous rice flour in a ratio of one to one, add cold water, simmer slowly, and paste the pot easily. In the process of cooking, stir constantly until the pot bubbles and the paste can be hung on chopsticks, and cool while stopping the fire.

4. Next, prepare all kinds of ingredients, shred white radish, cut leek into sections, chop garlic, chop an apple and a pear into mud, and chop a large piece of ginger; After the ingredients are prepared, the glutinous rice paste is basically not so hot. Add the right amount of Chili powder, salt and chicken essence sugar, you can taste it and continue to adjust it according to your own taste.

5. Stir well and pour into a large container, then add shredded white radish and leek.

6. Finally, put on disposable gloves to find the first prepared cabbage, evenly coat the leaves with Chili sauce, and then find a clean container to code and refrigerate.

7. You can eat it in cold storage for 24 hours, and you can eat it for many days at a time.